Total Time
30mins
Prep 15 mins
Cook 15 mins

These are my attempt to replicate the mushrooms served at steakhouses. They are a wonderful make-ahead accompaniment to serve with steak, pork, fish, or even eggs. If you do not have herbs de province, substitute a salt-free blend with thyme in it. Use red or white wine based on what you are serving with the meal. Use beef, vegetable, or chicken stock. This sounds more complicated than it is. If my husband is around, this serves one--him.

Ingredients Nutrition

Directions

  1. Clean and de-stem the mushrooms. You can leave them whole or slice them depending on size.
  2. In a medium saucepan (one with curved sides works best), combine the mushrooms, olive oil, butter, herbs, salt, and pepper. Turn the heat up to high.
  3. The mushrooms will loose a LOT of water. Keep the mushrooms out of the liquid as best you can and let the water boil off. This takes about 5 minutes.
  4. Now, leaving the heat on medium high to high, sauté the mushrooms in the remaining liquid (butter, oil, and mushroom goodness). Sauté for 3 to 5 minutes until the mushrooms are golden and almost crispy.
  5. Using a slotted spoon, remove the mushrooms to a small work bowl or serving bowl. Cover with foil.
  6. Add the wine and the stock to the pan and scrape all the brown goodness off the pan. (You are deglazing the pan).
  7. Bring the liquid to a vigorous boil and cook, uncovered on high. Time will depend on your pot and your stove. For the first few minutes, it is just a rapid boil and doesn't need stirring. But then -- magic.
  8. When the liquid has reduced by at least half, the bubbles will change in sound and appearance. Instead of a boiling liquid, it sounds and looks more like frying. At this point you need to stir and scrape. Continue cooking for a minute more.
  9. Recombine the mushrooms and the sauce. Taste. Adjust final seasonings with additional salt, pepper, and herbs as needed.
  10. Note: for a shinier sauce, add about 1 tablespoon (cut into small pieces and added slowly) of unsalted butter to the finished sauce and allow it to melt inches.

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